Turkey and Sweet-Potato Soup

Turkey, sweet potatoes, sage - it's Thanksgiving in a bowl! Half of the sweet-potato mixture is pureed, thickening the soup every so slightly and coloring it a pretty pale orange.

Level:
Easy

Serves:
4

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Ingredients

2 tbsp. butter

1 onion

1½ tsp. dried sage

1 lb. sweet potatoes

1½ qt. canned low-sodium chicken broth or homemade stock

2 tsp. salt

¼ lb. green beans

¼ tsp. fresh-ground black pepper

1 lb. turkey cutlets

Directions

In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the sweet potatoes, broth and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.

Transfer half the soup to a food processor or blender and puree. Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt and the pepper. Simmer until the beans are just tender, about 8 minutes.

Stir in the strips of turkey. Cook until the turkey is just done, about 1 1/2 minutes.

Notes: Turkey Options: If you like, buy a three-quarter-pound piece of cooked turkey breast from the deli to use instead of the turkey cutlets. Cut the turkey into half-inch cubes and heat it in the soup briefly. Another option is to use leftover cooked turkey or chicken. About two cups of cubed leftovers should do it.

Wine Recommendation: Sweet wines are said not to work at the table, but when the dish contains sweet elements, the wine often should, too. A cool glass of succulent auslese riesling from the Rheingau will prove the point quite elegantly.